Rio Bar & Grill and Catering Services Bali » International Food

Al dente

Rio — Wed, 26 Jan 2011 03:55:18 +0000

Rio Bar & Grill offers a great variety of pasta in our menu ie Spaghetti Carbonara served with sautéed ham & mushroom with a creamy sauce), Spaghetti bolognaise, Tagliatelle pesto, Ravioli Pumpkin and Ravioli Mushroom (with choice of sauce ie beef ragout, tomato sauce, carbonara).
In cooking pasta, we normally adjust to our guest preference, but most of Rio’s guests choose “al dente”. Al dente is the Italian expression (pronounced /ælˈdɛnteɪ/ in English, [al ˈdɛnte] in Italian) describes pasta that have been cooked so as to be firm but not hard. “Al dente” also describes vegetables that are cooked to the “tender crisp” phase – still offering resistance to the bite, but cooked through. It is often considered to be the ideal form of cooked pasta. Keeping the pasta firm is especially important in baked or “al forno” pasta dishes. The term “al dente” comes from Italian and means “to the tooth” or “to the bite”, referring to the need to chew the pasta due to its firmness.
For cooking rice or pasta to the “al dente” stage you have to find the midway stage between the under-cooked phase, where rice or dried pasta stays hard in the middle and where fresh pasta tastes “floury”, and the over-cooked phase, where the dish lacks texture and is considered too soft. Using plenty of salt helps achieve the “al dente” texture.
Pasta that is cooked al dente has a lower glycemic index than pasta that is cooked soft. One popular method of determining if pasta has been cooked “al dente” is to throw a noodle at a wall. If it sticks, it is ready. Another popular method is taking out one noodle with a fork and trying it.

Taken from some resources.

More About Quesadillas

Rio — Mon, 12 Apr 2010 07:56:46 +0000

A quesadilla is a Mexican food made primarily of cheese inside a folded corn or wheat tortilla and cooked until the cheese melts. Occasionally a second ingredient is added with the cheese to add variety to the dish. Quesadillas can be stuffed with ingredients other than just cheese. Fillings may include: pumpkin flower, beans, sausage, chicken, carne asada, ham, refried beans, maple syrup, sour cream, avocado or guacamole, potatoes, spinach, mushrooms, raw eggs, scrambled eggs, hamburger, yak, shrimp, bacon, etc. Salsas may also be added.

At Rio Restaurant, we offer quesadilla stuffed with sautéed beef or chicken. Other variation is made for vegetarian – this version is paired with sautéed vegetable and pesto sauce to serve.

More About Quesadilla

Rio — Mon, 05 Apr 2010 08:30:49 +0000

At Rio Restaurant, we offer quesadilla stuffed with sautéed beef or chicken. Other variation is made for vegetarian – this version is paired with sautéed vegetable and pesto sauce to serve.

Rio DIYS = Do It Yourself Salad

Rio — Wed, 09 Sep 2009 11:51:41 +0000

Rio Bar & Grill is happy to introduce Do It Yourself Salad- a light and healthy choice from our lunch menu.
Salad base consist of lettuce, ruccola salad, lolo rosso and frisse. Guest are free to choose 3 toppings from the following: feta cheese, tomato, sun dried tomato, cucumber, olives, bell pepper, bread cubes, corn, carrots, peanuts, parmesan cheese, mozzarella cheese, egg, potato, blue cheese, grilled, egg, grilled chicken strips, meatballs, beef, bacon, prawns.

Additional topping is priced at only Rp. 8,000 (less than US$1)

All these ‘devilicious’ ingredients are paired with three choices of dressing : Caesar dressing, Italian dressing, Herb dressing